Chapter 3 · Antipasti

Nothing in this chapter is complicated, and that is entirely the point. An antipasto exists to open the appetite, not satisfy it, and every one of these five earns its place by doing a small number of things correctly rather than a large number of things adequately.

• Bruschetta al Pomodoro This is the dish everyone in this family agrees is impossible to get right in a restaurant, and easy to get right at home, for exactly the same reason: it has nowhere to… ◆ includes a story from the dining room
• Insalata Caprese Half the Caprese salads served outside Italy arrive drizzled with a thick, dark balsamic reduction, which is not how this dish is actually made on Capri, where it comes…
• Prosciutto e Melone Every summer, someone new to the table asks whether we are serious about this combination before they've tried it, and every summer, they stop asking about halfway… ◆ includes a story from the dining room
• Arancini di Riso My mother makes these on the Monday after a big Sunday sauce, using whatever ragù is left over rather than making a fresh batch -- which is not a shortcut, in this case…
• Crostini di Fegatini We call these crostini neri in the kitchen, for obvious reasons the moment you see them, and my father refuses to describe what's in them to anyone eating them for the… ◆ includes a story from the dining room